"We arrived back in time for afternoon tea... It was a superb reward for our day's wet outing, and I gathered that Mrs. Elliott had taken advantage of the Harpers' presence to create a true Devonshire tea, the piece de resistance of which was a plate piled high with crumbly scones to rival Mrs. Hudson's, a bowl of thick, yellow clotted cream, and a second bowl containing deep red strawberry jam."
-Mary Russell, MOOR

Scones

Contributed by Jenny Newbury on Jan. 23, 1998

Here's my mom's scone recipe that I promised (I'll have to be honest and say that I don't make these very often-- a local store sells scone mixes that are surprisingly good...):

Yield: 16

2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 tsp. salt
1/3 c. butter
1 egg, beaten
~3/4 c. milk
  1. Preheat oven to 425F.
  2. Sift together the dry ingredients-- flour, sugar, baking powder, salt.
  3. Cut in butter with a fork. Blend until the mixture resembles coarse cornmeal. Add the egg and roughly 3/4 of the milk. Mix until no flour is showing (Don't overmix or they'll be tough!). Add more flour to make a softer dough, if necessary...
  4. Turn dough onto a floured surface and knead ~10 times. Divide dough in half, Shape into two balls. For each ball: Press into a round roughly 1/2 inch thick, cut into 8 pie wedges (Or you can cut dough into 2-inch rounds or squares).
  5. Place on a greased cookie sheet (Don't let wedge edges touch each other.) Glaze with beaten egg, if desired. Bake for ~12 minutes until deep golden brown.
  6. Serve warm with clotted cream and jam (and, of course, a steaming pot of tea!).



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Last Modified: May 21, 1998